romanesco broccoli

This fascinating, edible flower bud Romanesco is a mathematical wonder and nature&#x27;s art, all in one.  And here is a nutritious, delicious, healthy vegan recipe that you will love!

Roasted Romanesco with Lemon & Garlic

Romanesco

Lemon juice

Lemon Zest

Garlic,

Olive oil

Sea-Salt

Clean and cut the Romanesco into medium-sized florets.  Arrange it on a sheet pan. 

Add some lemon juice, sprinkle some lemon zest and finely chopped garlic, and drizzle some olive oil or avocado oil on top of it.  Sprinkle some sea-salt on top of it.

Preheat the oven to 400 degrees Fahrenheit. Once the oven is hot, put the sheet pan in the oven and roast it for 10-12 minutes.  Remove from oven when ready and serve it as a side dish or add it to salads.  Enjoy!

Sicilian cooks make a traditional cauliflower dish, using a pale-green variety that is baked with soft mild sheep’s milk cheese and studded with meaty black olives. It can also be made with romanesco broccoli (confusingly called Roman cauliflower in English), the very bright chartreuse-colored cauliflower with pointy spiral florets you find at farmer’s markets. But regular white cauliflower is fine, and will give delicious results, too.

Baked Romanesco Broccoli With Mozzarella and Olives

Salt and pepper

extra-virgin olive oil,

mozzarella,

grated pecorino or Parmesan (about 2 ounces)

capers

anchovy fillets

garlic cloves,

red pepper,

oregano

Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.

Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.

Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.

Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.

Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.

If you are lucky to have broccoli romanesco locally, do yourself a favor and grab one. You will be greatly rewarded with this beauty.

How to Cook Romanesco Broccoli

broccoli romanesco (one medium head)

garlic

olive oil

salt salt

pepperoncino

Clean

Cut the inside stem of the broccoli and the inside of the floret’s branches. Cut them one by one, so you keep the shapes of the florets. Broccoli Alla Romana

After either steaming or boiling the florets, continue by drying them. Let them dry with or dry them up with a tablecloth.

Heat

Heat the olive oil in a pan and stir fry the chopped garlic on medium heat for 30 seconds, until golden and add the broccoli florets.

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Top 3 romanesco broccoli recipes from across the web

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Top Tags

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The most viewed romanesco broccoli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine